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Here are some of the best animal sources of L-carnitine [66]: Beef steak: 66 mg per 3.5 oz / 100 g Pork steak: 22 mg per 3.5 oz / 100 g Turkey fillet: 13 mg per 3.5 oz / 100 g Chicken fillet: 8 mg per 3.5 oz / 100 g Cows milk 1.5% fat: 35 mg per 3.5 oz / 100 g Yogurt 0.3% fat: 39 mg per 3.5 oz / 100 g Plant-derived foods, on the other hand, contain only very small amounts of L-carnitine

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Yes, and this is a practical protocol concern

It is often discussed in regenerative medicine settings for patients focused on recovery and repair

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